| KEAW WAN PHAD
is a quick and easy stir-fried dish. Has a fragrant and creamy green curry
taste. Can be fried together with any combination of meat, poultry or prawns.
INGREDIENTS:
| Coconut cream |
50% |
| Curry paste |
38.88% |
| Chilli |
1.38% |
| Sweet basil |
1.38% |
| Sugar |
8.33% |
PREPARATION:
200g prawns (chicken or beef sirloin)
150g thai aubergines (cut into 4 evenly pieces)
85g water (coconut milk or milk)
thai basil, kaffir lime leaves, red chillies (shredded) to garnish
In a wok, pour the keaw wan phad sauce. Add water
(coconut milk or milk) and stir together with the prawns (chicken or beef). Stir till
cooked. Add aubergines and stir till cooked. Add thai basil leaves, kaffir lime leaves and
red chillies. Serve with Khun Perm's Ready-to-eat rice or white bread.
SERVES: 1
| * |
Other packaging and sizes are available
i.e., retort touches |
|
TM
